Archive for the ‘Wine Notes’ Category

  • 2 Duck Breasts, skin removed
  • 1 cup Graisse de Canard (Duck Fat)
  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Star Chef Dried Cherry Steak Sauce
  • 2 Leeks
  • 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks